Directions

In a large nonstick skillet, heat the oil until hot but not smoking overmedium heat. Add the onion and cook, stirring frequently, until softenedabout 5 minutes. Stir in the carrot, celery, and 1/3 cup of water and cookuntil the vegetables are tender and the liquid has evaporated about 5minutes longer. Stir in the ground beef and cook until no longer pink about4 minutes. Add the wine and cook until the liquid has evaporated about 5minutes. Stir in the tomato paste, 2/3 cup of milk, the salt, pepper andoregano, reduce to a simmer and cook, stirring frequently, until the milkhas been absorbed. Continue to cook until the sauce is thick and creamy,gradually adding the remaining 1 cup milk until all has been absorbed about20 minutes longer. Meanwhile, cook the pasta in a large pot of boilingwater until just tender. Drain well. Transfer the sauce to a large bowl.Add the pasta, parsely, if desired and the Parmesan and toss to combine.Spoon the Penne Bolognese into 4 serving bowls. Suggested accompaniments:Shredded Belgian endive with cooked frown artichoke hearts tossed with anonfat Italian dressing.